What is Boqueria's health inspection score?

Boqueria has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Boqueria last inspected?

Boqueria was last inspected on March 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Boqueria have?

Boqueria has 9 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Boqueria safe to eat at?

Boqueria has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Boqueria serve?

Boqueria serves Spanish cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Boqueria

Name: Boqueria
Address: 171 SPRING STREET, Manhattan, 10012
Rating: 66

171 SPRING STREET, Manhattan

Last Inspected: 3/26/2026

▲Improving

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0Fair

Spanish•Manhattan

Ranked #998 of 1000 in ManhattanBetter than 56% of spanish restaurants

Improving

4 inspections

Last: Mar 26, 2026

high confidence

Directions Order

Inspections

Clean Rate

2.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

171 SPRING STREET, Manhattan, NY 10012

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Violation Timeline

May 2025

1 inspections

1 intermediate

May

Jul 2025

1 inspections

2 high priority

Oct 2025

1 inspections

4 high priority

Oct

Mar 2026

1 inspections

1 high priority

1 intermediate

Inspection History

4 records on file

2 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection1 Administrative Miscellaneous / Initial Inspection

Mar 26

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (1)

−5 pts

09BThawing procedure improper.−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

4 High

4 total3 risk factors

45/100inspection score

−40 pts

High Priority (4)

−40 pts

06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.Risk Factor−10
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

Jul 25

Cycle Inspection / Re-inspection InspectionViolations were cited in the following area(s).

2 High

2 total1 risk factor

75/100inspection score

−20 pts

High Priority (2)

−20 pts

05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−10
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

May 25

Administrative Miscellaneous / Initial Inspection InspectionViolations were cited in the following area(s).

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

20-06Current letter grade or Grade Pending card not posted−5

Base deductions−5 pts

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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